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2.28.2014

Pioneer Woman Enchiladas Recipe

I love watching the Pioneer Woman series on the Food Network and this weekend I wanted to try her Enchiladas. My family enjoyed them because it was a different take than the usual mix of meat with taco seasoning. I did make mine a little different only that I did not fry my shells. I tried to stay a little healthy if I could. Again let me mention this recipe is from the Pioneer Woman and I changed it up just by not frying my shells.

Ingredients

FOR THE SAUCE:

1 Tablespoon Canola Oil

1 Tablespoon All-purpose Flour

1 can (28 Ounce) Enchilada Or Red Sauce

2 cups Chicken Broth

1/2 teaspoon Salt

1/2 teaspoon Ground Black Pepper

2 Tablespoons Chopped Cilantro ---I did not use this.

Now one lesson I learned with the sauce is you do not want to cook it in a big pot. If you keep it in a smaller pot it will thicken better.

FOR THE MEAT:

1-1/2 pound Ground Beef

1 whole Medium Onion, Finely Diced

2 cans (4 Ounce) Diced Green Chilies

1/2 teaspoon Salt

I only used one can of the green chilies and it was plenty.

FOR THE TORTILLAS:

10 whole (to 14) Corn Tortillas

1/2 cup Canola Oil

Again I did not did mine in the canola oil only so I could try to stay a little healthier.

TO ASSEMBLE:

3 cups Grated Sharp Cheddar Cheese

1/2 cup Chopped Black Olives

1 cup Chopped Green Onions

1/2 cup Chopped Cilantro----did not use.

Preparation Instructions

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
(I know she said in a large sauce pan but do not go to large so your sauce can thicken like it should.)

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
(Remember I only used one can of chilies and it was plenty)

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
(I did not fry mine but used right out of the package)

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

We enjoyed these and again it was a nice twist from the usual style with the taco seasoning.